Gluten-Free Tunisian Chickpea Fritters (Falafel)

Ingredients

• 1.5 cups Chickpeas (canned, drained)
• 0.5 cup Chickpea Flour
• 0.25 cup Fresh Cilantro
• 0.25 cup Fresh Parsley
• 0.5 cup Onion (small, chopped)
• 2 cloves Garlic Cloves
• 1 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 0.25 tsp Cayenne Pepper
• 0.75 tsp Salt
• 0.5 tsp Baking Soda
• For frying amount Olive Oil
• 0.25 cup Tahini
• 2 tbsp Lemon Juice
• 2-3 tbsp Water

Instructions

1. 1In a food processor, combine the 1.5 cups of drained chickpeas, 0.5 cup of chickpea flour, 0.25 cup of fresh cilantro, 0.25 cup of fresh parsley, 0.5 cup of chopped onion, 2 garlic cloves, 1 tsp of ground cumin, 0.5 tsp of ground coriander, 0.25 tsp of cayenne pepper, 0.75 tsp of salt, and 0.5 tsp of baking soda. Process these ingredients until a coarse mixture forms; the mixture should not be completely smooth.
2. 2Transfer the coarse chickpea mixture from the food processor to a bowl. Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
3. 3While the chickpea mixture is chilling, prepare the tahini sauce: in a small bowl, whisk together the 0.25 cup of tahini, 2 tbsp of lemon juice, and 2-3 tbsp of water. Add the water one tablespoon at a time until the sauce reaches your desired dipping consistency.
4. 4Pour enough olive oil into a large, heavy-bottomed skillet to reach a depth of about 2 inches (5 cm). Heat the olive oil over medium-high heat until it reaches a temperature of 350°F (175°C).
5. 5Remove the chilled chickpea mixture from the refrigerator. Form the mixture into small patties or balls, each about 1.5 inches (3.8 cm) in diameter. Carefully place 4-5 fritters into the hot olive oil, ensuring not to overcrowd the skillet, and fry them for 3-4 minutes per side until they are golden brown and crispy.
6. 6Using a slotted spoon, remove the cooked fritters from the hot oil and place them on a plate lined with paper towels to absorb any excess oil. Serve the hot fritters immediately with the prepared tahini dipping sauce.

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